25 replies to this topic

[neddles]

Pressed 9.5 gallons of Whitney Crabs on Tuesday. 5 gallons are fermenting with S-04 @60F and 3 more are fermenting with the yeast/organisms that were on the fruit, also @60F. Drinking the other 1.5 gal. fresh. Anyone else here still do this?

[jayb151]

I've not had fresh pressed in YEARS, but I would love to. 

 

Last cider I made was last year from a kit. Turned out perfectly good, even aged it with a few lbs of blueberries just cause I had happened to go picking with the family.

 

trying to convince the old lady to plant some apple trees on our property, see if I can actually get something useful out eventually!

 

Did you end up pasturing the S-04 batch at all? I hadn't the time I made some and it turned out perfectly good.

[neddles]

I've not had fresh pressed in YEARS, but I would love to. 

 

Last cider I made was last year from a kit. Turned out perfectly good, even aged it with a few lbs of blueberries just cause I had happened to go picking with the family.

 

trying to convince the old lady to plant some apple trees on our property, see if I can actually get something useful out eventually!

 

Did you end up pasturing the S-04 batch at all? I hadn't the time I made some and it turned out perfectly good.

 

No sulfites or pasteurization. I need to get it cold and in a keg soon because I think it's done. I turned down the fermenter a little and let this one go slowly at 58ºF.

Edited by neddles, 07 September 2018 - 07:13 PM.

[Poptop]

Pressed 9.5 gallons of Whitney Crabs on Tuesday. 5 gallons are fermenting with S-04 @60F and 3 more are fermenting with the yeast/organisms that were on the fruit, also @60F. Drinking the other 1.5 gal. fresh. Anyone else here still do this?

 

If I had access to apples I would.  I've made only a couple ciders and only one was imho very good.  Oddly enough I used S-04 and that yeast not only tore through my must but it shined brilliantly and had a perfect flavor for cider.  I back sweetened with freeze distilled pear juice and nailed it.  I've been thinking about making another batch and you inspired me.  S-04 all the way too.

[neddles]

This is the first time I have tried S-04 but have heard it makes nice cider. We will see! Reminds me... I think I need to keg the S-04 batch.

[jayb151]

Yea, S-04 makes a pretty good cider. I think my favorite is Champagne, but that's just cause I like my cider bone dry.

[positiveContact]

Yea, S-04 makes a pretty good cider. I think my favorite is Champagne, but that's just cause I like my cider bone dry.

 

have you tried letting it go wild?  that seems to dry it out pretty good here.

[neddles]

I've got a 3 gallon batch I let go wild at cool temps, no sulfite. Just finishing now after over a month.

 

I started another 5 gallon batch last week doing something a little different that I read about. I added half the recommended dose of sulfites. Supposedly this will kill off the spoilage organisms but not the sacc. yeasts and some of the apiculate yeasts that help to give the wild ferment its flavor. According to what I read the lag period will be very long after doing this but will eventually start and get you a great wild ferment. Guess we will see.

[jayb151]

have you tried letting it go wild?  that seems to dry it out pretty good here.

 

I haven't done pure wild, but I did fresh pressed juice from the farm and store bought yeast. It was really good.

[armagh]

If I had access to apples I would.  I've made only a couple ciders and only one was imho very good.  Oddly enough I used S-04 and that yeast not only tore through my must but it shined brilliantly and had a perfect flavor for cider.  I back sweetened with freeze distilled pear juice and nailed it.  I've been thinking about making another batch and you inspired me.  S-04 all the way too.

You can order 5-gallon hot packs of apple juice intended for hard cider from Walkers in upstate N.Y.  Under $40 as I recall.  I usually set aside a gallon for freeze concentrating so when the ferment is done, it can be used for back sweetening.

[Mya]

You can order 5-gallon hot packs of apple juice intended for hard cider from Walkers in upstate N.Y.  Under $40 as I recall.  I usually set aside a gallon for freeze concentrating so when the ferment is done, it can be used for back sweetening.

jus reserve?

[armagh]

jus reserve?

Not familiar with the term.  Idea is to freeze a certain amount and when ferment is done, upend the frozen juice container and let it thaw to about half the original frozen volume.  What's left behind is the water and the juice that emerges is highly concentrated.  Comes from a pyment recipe in the Complete Meadmaker, but translates well to cider.

[Mya]

Not familiar with the term.  Idea is to freeze a certain amount and when ferment is done, upend the frozen juice container and let it thaw to about half the original frozen volume.  What's left behind is the water and the juice that emerges is highly concentrated.  Comes from a pyment recipe in the Complete Meadmaker, but translates well to cider.

French winemaking technique I read about ,where some unfermented must is reserved, freeze concentrated and added to barrels after sterile filtering to highlight the original fruit character.

[frankerector]

French winemaking technique I read about ,where some unfermented must is reserved, freeze concentrated and added to barrels after sterile filtering to highlight the original fruit character.

Hey Mic.......Is the must in the bottle I have any good? Is the yeast dead?

 

Right on the bottle it says it will ferment when opened.....

 

It says leave the top cracked or it will explode....

 

I've had the balloon on since around lunch time.......

 

No activity..

 

[Mya]

taste a little bit

[frankerector]

taste a little bit

What am I looking for Mic?

[Mya]

What am I looking for Mic?

it'll taste wine ish, shouldn't be sour

[frankerector]

Hey Mic!

It is carbonated.....

How’s that.

I can’t tell if it has an alcohol content.

[Mya]

Hey Mic!

It is carbonated.....

How’s that.

I can’t tell if it has an alcohol content.

it's slowly fermenting now, just leave it somewhere cool and dark for a few weeks

[frankerector]

it's slowly fermenting now, just leave it somewhere cool and dark for a few weeks

Cool!

Thanks Mic!